Vegetable Salad with Tuna and Veal

Ingredients

• 250 g veal cutlets (2 slices)
• Salt
• freshly ground pepper
• a little flour
• 2 tbsp olive oil
• 1 tbsp butter
• 200 g Sugar snap peas
• Salt
• 100 g frozen peas
• 150 g tuna in oil (canned)
• 1 Shallot
• 3 tbsp tarragon vinegar
• 2 tbsp Orange juice
• Salt
• Pepper
• 3 tbsp olive oil
• 5 stalks tarragon

Instructions

1. 1.

   Season the veal cutlets with salt and pepper. Dust with flour. Heat olive oil and butter in a non‑stick pan and brown the cutlets on both sides for 3–4 minutes. Remove from the pan and let cool.

2. 2.

   Rinse the sugar snap peas, trim them, and blanch in salted water for 1 minute. Drain and shock in ice water. Let drain on a sieve. Blanch the peas in salted water for 3 seconds, drain and shock in cold water. Drain the tuna and break into pieces.

3. 3.

   Peel the shallot and dice finely. Whisk vinegar with orange juice, salt, and pepper. Set aside olive oil. Rinse the tarragon, shake dry, and chop finely. Stir the shallot cubes and tarragon into the dressing.

4. 4.

   Slice the veal cutlets into strips. Arrange the salad on a plate and drizzle with the dressing.